In medieval England, all swans belonged to the king, and to catch and eat one was a hanging offense. So at least that explains why the Anglo tradition is against cooked swan. I don't know about the Dutch tradition though. Wouldn't they be awful gamy?

The reason that swans are not eaten like chickens or turkeys might lie in the reason that they are hard to keep? Territorial (sp?) and very strong birds.. the beauty of them might play a large factor too, people symphathise with it a lot more than a ground picking chicken or an ugly turkey :O

Originally posted by selfAdjoint In medieval England, all swans belonged to the king, and to catch and eat one was a hanging offense. So at least that explains why the Anglo tradition is against cooked swan. I don't know about the Dutch tradition though. Wouldn't they be awful gamy?

Not just in medieval England but in modern day England too, though I think these days it only applies to Swans on the River Thames.

Another opportunity for swan at dinner might be an ancient standard of presentation art in cookery. The fowl would be cleaned, cooked, stuffed with other foodstuffs, seasoned and reconstructed upon a platter, complete with restored feathers, beak, wings, tail and head, moulded to look like a swan serenely gliding across a lake. No one at that time would have considered such an object to be obscene.

There is an opera in which a giant swan comes onstage, the hero gets on its back, and the swan "floats" him off stage; a very dramatic exit.

During a performance, once, the stagehand threw the swan into gear before the hero was finished with his aria, and by the time he was ready to be carried offstage the swan was gone. The singer, instead of losing his cool, turned to the audience and asked: "Does anybody know what time the next swan leaves?"

I imagine you would cook a swan the same way you would cook a goose, i.e., in a very, very, very big roasting pan. I believe most people think it foul to eat swan, since it most likely would bring about their swan song. Wait a minute, don't you cook your goose when you cook your goose.

http://www.godecookery.com/mtrans/mtrans52.html"1 swan (see note)
Olive oil (see note)
DIRECTIONS:
With your hands or a pastry brush, coat the entire outside of a cleaned & gutted swan (being sure to reserve the giblets for the Chaudon sauce) with olive oil. Roast on either a spit or in an oven. (A modern rotisserie may be the closest many of us will be able to come to actual spit roasting, but if that is not possible, an oven will do the job as well.) Roast until done, basting often with broth or drippings. Carve into serving pieces and serve with Chaudon sauce.

Chaudon Sauce:

Swan giblets
Salt
Broth
Unseasoned toasted breadcrumbs (see note)
Ginger
Galingale
Red Wine Vinegar
Wash the blood from the giblets, and while still wet, sprinkle with a little salt. Place in a pot, cover with water and boil until done. Remove, drain, & cool. Chop the giblets into small pieces; place giblets and the broth, spices, & breadcrumbs in a food processor (or any equivalent device) and combine into a smooth gravy-like sauce. Strain if necessary. Place in a sauceboat, add salt if necessary, and bring to a soft boil. Reduce heat to a simmer & add a little vinegar for a slight tartness. Serve with the roasted swan."